This pregnancy I have been craving Italian red sauce like a mad Sicilian. It’s been a little challenging meeting the cravings for pizza, but there have been a few things that have helped me to satisfy the ravenous monster within and I think you’ll get excited with me over this awesome recipe today. It has a low carb marinara, sausage, mushrooms, onions, cheese and salami. It hit the spot and was ready by the time we got home from church.
I have NOT done the carb count on this soup, but with it being tomato based I would say that you probably want to do this one in moderation on Keto, perhaps with a salad smothered in a high fat dressing. You’ll notice by the picture of the marinara that it is very low carb and diluted with bone broth, so I was not worried about the carbs here.
Pizza Soup, Slow Cooker (Keto, Paleo, Low Carb)
1 jar low carb marinara
4 cups broth (I used chicken bone broth)
1 cup heavy cream (almond milk for Paleo)
1 cup chopped mushrooms
1 cup chopped onion
2 cups chopped baby spinach
1/2 pound italian sausage, browned
1/2 cup chopped salami
1/2 cup chopped pepperoni
2 Tbsp Basil Pesto
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sea salt
Optional toppings:
grated parmesan or shredded mozzarella
fresh basil leaves
Following the pics below, brown your sausage with the onions and mushrooms. Add all other ingredients to the crock pot and cook on low for 6-8 hours. Serve with optional sides or toppings and enjoy!
